1/2 c. yellow cornmeal
1 1/2 c. milk
2 eggs, beaten
1/4 c. butter, softened
1/4 tsp. salt
3 tsp. baking powder
1/4 tsp. crushed red chiles (optional)
1 c. (6 to 7 oz.) shredded sharp cheese
5 slices bacon, cooked

Heat cornmeal and 1 1/4 cup milk over medium heat until thick and dry, stirring frequently, about 3 minutes. Spoon cornmeal mixture into a bowl. Add remaining milk, butter, and egg. Beat until smooth. Stir in salt, baking powder and red chiles. Stir in cheese and bacon.

Pour into a casserole dish or cake pan. Bake at 325 degrees for 35 minutes or until cooked through. Serve with fruit for breakfast or with soup for a delicious lunch.